Spicy Salmon with Broad Beans and Corn Salad

Fish is a popular ingredient for a simple and quick dinner option. If you eat healthily and are a fish lover, you are in the right place. Today, we bring you a recipe for Spicy salmon with broad beans and corn salad. Enjoy.

Chef chopping fresh herbs and stirring food in pan

Spicy Salmon with Broad Beans and Corn Salad

Serves: 4

Preparation: 20 minutes

Cooking: 25 minutes

Ingredients:

  • 4 x 200 g salmon portions
  • 500 g frozen broad beans
  • 1 x 420 can corn kernels
  • 250 g cherry tomatoes, halved
  • 2 spring onions, thinly sliced
  • 3 cloves garlic, finely sliced
  • 100 g feta cheese, crumbled
  • ½ cup mint leaves
  • 1 tsp Himalayan salt
  • 1 tsp homemade dry seasoning
  • 1 tsp ground paprika
  • 1 tsp black pepper, freshly ground
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lime juice
  • 2 tbsp soy sauce

Directions:

Step 1

Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.

Step 2

Preheat the oven to 180°C.  Line a medium-sized baking tray with baking paper.

Empty metal baking tray lined with parchment paper on wooden kitchen counter

Step 3

Add salt, dry spices, paprika, and pepper, and mix well to combine. Press salmon filets into the spice mixture on both sides and place filets on a lined baking tray. Bake for 10 minutes on each side.

Seasoned salmon fillets on lined baking tray

Step 4

Meanwhile, cook broad beans in a large saucepan of salted, filtered water for 10 minutes, or until tender and cooked through. Refresh under cold water and drain well. Peel and transfer to a large bowl.

Spicy Salmon with Broad Beans and Corn Salad

Step 5

Rinse the corn kernels, drain them, and add them to the broad beans. Add the tomatoes, spring onions, garlic, mint leaves, and half of the feta cheese. Mix well to combine.

Spicy Salmon with Broad Beans and Corn Salad

Step 6

In a small bowl, combine the olive oil, soy sauce, and lime juice and mix well. Pour over the bean mixture and stir to combine. Transfer to a serving bowl.

Step 7

Divide the salad among serving plates. Top with the salmon. Sprinkle with the remaining feta to serve.

Spicy Salmon with Broad Beans and Corn Salad

Serving suggestions:

  • Serve with Greek yogurt, natural style
  • Serve with grilled slices of Turkish bread

Tips:

  • Add sliced capsicum for extra flavour
  • Store leftover salad in an airtight container in the refrigerator for up to 3 days

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.